Join us as we celebrate our favorite month of the year, Fondue February!
The warm, melted goodness that is fondue brings comfort to the cold and snowy month ahead of us. Beyond being downright delicious, the joys of fondue are only increased after a cold & snowy winter day. This month we have selected two wines that will pair wonderfully with fondue. So gather around the table and enjoy Fondue February!
Thank you for being a member of
The Cellar Club, cheers!
Wine Pick #1:
Weingut Schlosskellerei Gobelsburg Zweigelt 2017
Niederosterreich, Kamptal, Austria.
One of Austria's oldest wineries, the monks of the Zwettl monastery were granted vineyards in 1171 and were continuously winemaking until 1740 when they became owners of the Gobelsburg castle and its vineyards. In the 1990s, the Brundlmayers and Moosbruggers took over management of the winery and secured their membership in the association Osterreichische Traditionsweinguter. This group of winemakers is committed to identifying and establishing classic locations and best practices which has become a benchmark for Austrian wine. The gravelly soils with their accompanying gneiss and loam tailings from the last Ice Age, combined with a favorable climate, are partnered with sustainable centuries-old farming and winemaking techniques that result in this iconic Zweigelt full of grace and substance.
Wine Pick #2
Torbreck Woodcutter’s Semillon 2019
Marananga, SA, Australia
Torbreck Winery was founded in 1994 by David Powell, a true force of nature in both an industry and continent known for its bold personalities. He named the winery after a logging forest he worked years earlier in Scotland and spent nearly 20 years championing the Barossa Valley and its phenomenal combination of climate, vines, and people. While Powell is no longer at Torbreck (another tale of money and personality conflicts that we won’t explore here but we believe could be a Netflix Original series) his spirit can be felt in current winemaker Ian Hongell and viticulturist Nigel Blieschke’s wines. In particular, this Semillon has such an impeccably balanced touch with a pleasing richness that is equally edgy and crisp, not at all the overblown as might be expected in the warm, Barossa Valley. The perfect white to enjoy with a rich fondue on a cold Winter’s night!
CHEESE PAIRING OF THE MONTH:
Challerhocker
Challerhocker, pronounced "holler hocker", meaning "sitting in the cellar" is a Swiss cheese washed in brine and spices and then aged for a minimum of 12 months. Made from thermalized milk, the cheese is dense and smooth without any holes or cracks. The repeated brine washing and extended aging reveal a great depth of flavor and texture, unlike any Swiss cheese. Its initial aroma and flavor is a lovely concoction of roasted peanuts, melted leeks, brown butter, sweet cream, and caramel. Made by cheesemaker Walter Rass, the lingering silky, salty finish of Challerhocker makes it an ideal cheese for the winter months.
